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Pan-Fried Sirloin Steak with Shallots, Celeriac Purée, Wild Mushrooms and Madeira Cream Sauce

Pan-fried sirloin steak served with a smooth celeriac purée, roasted shallots, wilted spinach, and a rich Madeira mushroom cream sauce.

BeefMain CourseGourmetSteakMushroom
Estimated Nutrition
Calories
1068.1
kcal / serving
4272.5 kcal total
Carbs
19.6g
per serving
78.2 g total
Fat
82.2g
per serving
328.6 g total
Protein
54.6g
per serving
218.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
unit
Chicken Bouillon
concentrated, a few drops
2
tbsp
Sherry Vinegar
Dairy
25
g
Unsalted Butter
plus a little extra
250
ml
Milk
50
g
Butter
for sauce, plus a little extra
150
ml
Double Cream
25
g
Butter
for roasting
25
g
Unsalted Butter
for steak
15
g
Butter
knob for spinach
Liquids
250
ml
Water
110
ml
Madeira
150
ml
Chicken Stock
hot
Meat
800
g
Sirloin Steak
four steaks
NutsSeeds
1
pinch
Salt
for purée
1
pinch
White Pepper
ground
2
sprig
Thyme
fresh
OilsFats
1
tbsp
Vegetable Oil
Vegetables
0.5
unit
Onion
chopped
1
stick
Celery
chopped
300
g
Celeriac
peeled and chopped
2
unit
Shallots
sliced
1
unit
Shallot
finely chopped
50
g
Button Mushrooms
sliced
125
g
Wild Mushrooms
mixed
20
unit
Shallots
peeled and blanched
200
g
Baby Spinach
leaves

Method

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